Mar 2 Bountiful Barley Salad

I first cooked this barley salad for a New Year’s gathering of six friends, including three very large, very hungry meat-eating men. It was not the main dish, but it really could have been. This dish was a huge hit; a hearty meal that is simple to prepare and loaded with whole grain goodness. Enjoy!

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Jules’s Barley Salad

Serves 4-6

3 tablespoons extra virgin olive oil, plus extra for pan

3 tablespoons orange juice

Salt and pepper

2 cups shitake mushrooms, stemmed and sliced

4 cups cooked and cooled barley

2-3 scallions, chopped

1½ cups dried cranberries

½ cup cooked and crumbled bacon

1. In a small bowl, whisk together olive oil and orange juice. Add salt and ground black pepper. Set aside.

2. In a small sauté pan, heat one tablespoon of oil until shimmering. Cook mushrooms until tender. Season with salt and pepper to taste.